Characterisation of "Catalao" and "Salsichao" Portuguese Traditional Sausages with Salt Reduction

AuthID
 P-00K-C9T
12
Author(s)
Gomes, A
·
Potes, ME
·
Roseiro, LC
·
Fernandes, MJ
·
Fernandes, MH
·
Document Type
Article
Year published
2016
Published
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 116, Pages: 34-42 (9)
Indexing
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84987730767
Wos: WOS:000372942500005
Source Identifiers
ISSN: 0309-1740
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